foods Article Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths Francisco J. Martí-Quijal 1 , Andrea Príncep 1, Adrián Tornos 1 , Carlos Luz 1, Giuseppe Meca 1, Paola Tedeschi 2, María-José Ruiz 1, Francisco J. Barba 1,* and Jordi Mañes 1 1 Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain;
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[email protected] Received: 2 April 2020; Accepted: 17 April 2020; Published: 4 May 2020 Abstract: During fish production processes, great amounts of by-products are generated, representing 30–70% of the initial weight. Thus, this research study is investigating 30 lactic acid bacteria ≈ (LAB) derived from the sea bass gastrointestinal tract, for anti-fungal activity. It has been previously suggested that LAB showing high proteolitic activity are the most suitable candidates for such an investigation. The isolation was made using a MRS (Man Rogosa Sharpe) broth cultivation medium at 37 ºC under anaerobiosis conditions, while the evaluation of the enzymatic activity was made using the API® ZYM kit.